Potato Soup...

* 4 strips bacon, diced
* 1 1/2 cups chopped leeks, white and light green part only
* 1 1/2 pounds Yukon Gold Potatoes, peeled and diced
* 5 cups chicken stock
* 1 tbsp chopped fresh thyme
* 1 cup sour cream (full-fat)
* salt and pepper
* 1 cup grated Old Cheddar
* 2 tbsp chopped fresh chives or finely chopped green onion


1. In a large pot, cook bacon over medium heat until crisp. Remove bacon and reserve.
2. Reduce heat to medium low and cook leeks until soft, about 5 minutes. Add potatoes, chicken stock and thyme, cover loosely and simmer until potatoes are tender, about 20 minutes.
3. Remove from heat and pur?e. Strain soup (optional, I don't) and return to medium heat. Stir in sour cream and season to taste.
4. Serve bowls of soup garnished with grated cheddar, reserved bacon and a sprinkle of chives or green onion.